Kasey Recipe Reviews (Pg. 1) - Allrecipes.com (15321620)

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Tonya's Terrific Sloppy Joes

Reviewed: Jun. 20, 2014
This recipe has been our family sloppy joe recipe for at least 40 years. Have had many many requests for the recipe. You can include green pepper if you wish, but I am allergic so have always left it out.
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Cola Easter Ham

Reviewed: Apr. 18, 2014
I am a few months shy of 50 years old and have been making ham this way since I was in 4-H at 10 years old. After scoring the ham, I stud the crosses with cloves. I have never used the grape juice though, I always used some wine in its place, any kind except sherry which has too distinct of a falvor. I had my first dinner party at age 18 and used Concord Grape Wine and it made the gravy lavender colored! I would think the grape juice would do the same. Any soda works here, root beer is good and any ginger ale or white soda as well.
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Pizza Casserole

Reviewed: Mar. 11, 2014
I prefer to make my pizza pasta with Italian Sausage or Johnsonville's new 3 cheese Italian Chicken sausage rather than ground beef. It adds so much more flavor and who has plain ground beef on a pizza? I've been making this for years as a potluck staple. I never put green pepper in mine as I am allergic and some people don't like it. I also add sliced black olives and mushrooms. If making for at home I will saute zucchini and add as well. So start with this basic recipe (using rotini or penne pasta, not egg noodles) and tweak according to the tastes your family likes. Also adding a little Italian seasoning goes a long way.
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Addicting Chip Dip

Reviewed: Feb. 28, 2014
Can't wait to try this with the addition of the anchovy. My first memory of this chip dip is at least 42 years ago. My Grandma from Milwaukee had this at every holiday at her house. She is the one who taught me that "double dipping" was not acceptable. She caught me when I was 7 or 8 years old and the dip was thrown out.........never double dipped again (at least not when grandma was looking!!!)
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Pumpkin Spice Cupcakes

Reviewed: Oct. 28, 2013
I made this recipe twice this past week. I never read any comments before I made it, so this is AS IS in the recipe. First I made them as cupcakes and they were perfect AS IS!!! If yours are turning out dry, you are overbaking them. Yes, the eggs need to be at room temperature or they won't rise right and be flat. (just put them in a dish of hot water for a few minutes in their shells, warms them up great) I love all the spices, which I always have on hand and make my own pumpkin pie spice out of when needed. the frosting was great, but don't expect it to be fluffy and pipe out on the cupcakes like the picture, because cream cheese frosting won't do that unless there is a lot more powdered sugar in it. Two days ago I made this as a cake and also turned out perfect, took to a funeral yesterday and am on here to make copies and share with people asking for the recipe. this is from a professional baker with 37 years experience and lots of customers, so try it as is and just don't overbake stuff. Also baked goods take a day to mellow and actually get moister as they sit overnight, so just make ahead and don't eat straight out of the oven and it won't be dry. I can see how a little sour cream or plain or greek yogurt in the batter would make even richer. happy baking!!
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Clone of a Cinnabon

Reviewed: Oct. 2, 2012
I entered these in the Sheboygan county fair in Wisconsin and took first place!! Judge just kept exclaiming "EXCELLENT!" I also made them to sell in a concession stand. For those, I cut them smaller so they would make more. I made 18 instead of 12 and baked in 2 pans. Just remember to remove the pan with the extra 6 earlier or put them in a smaller pan to bake as they got done much quicker. this is the last cinnamon roll recipe I will ever search for as it is the best!!!
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Stuffed Zucchini

Reviewed: Aug. 3, 2012
my family has been making a version of this recipe for at least 40 years. We scoop out and discard the seeds, then use a melon baller to scoop out the interior flesh (being very careful not to go through the outer skin). The balls of zucchini are then cooked in the spaghetti sauce, Italian sausage mixture. Layer it back into the zucchini boats with mozarella cheese. this also makes it carb free. The bigger the zucchini, the more it will collapse when you bake it in the oven. We usually use one that is at least 14-18 inches long! (its a good way to use the squash that get too big in the garden)
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